Grilled Vegetables with Balsamic Vinegar
Grilled Vegetables with Balsamic Vinegar might be just the side dish you are searching for. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 173 calories, 3g of protein, and 14g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. A mixture of balsamic vinegar, olive oil, bell peppers, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
Preheat grill for medium heat and lightly oil the grate.
Remove vegetables from marinade, shaking off excess.
Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade.
Transfer cooked vegetables to a platter and serve with any remaining marinade.